Bhindi (Okra) Curry Recipe

Name: Bhindi (Okra) Curry
Yield: 4 servings
Cuisine: American
Ingredients: 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1/2 teaspoon fenugreek seeds slightly crushed; 1 teaspoon turmeric ground; 2 teaspoons cumin ground; 2 teaspoons paprika; 1/2 teaspoon asafetida; 12 ounces okra; 3 tablespoons mustard oil; 1 medium onions chopped; 2 each garlic cloves chopped; 2 each ginger root inch pieces; 4 ounces tomatoes; 1 each green bell peppers; 2 each red chili peppers

Servings: persons

1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds slightly crushed
1 teaspoon turmeric ground
2 teaspoons cumin ground
2 teaspoons paprika
1/2 teaspoon asafetida
12 ounces okra
3 tablespoons mustard oil
1 medium onions chopped
2 each garlic cloves chopped
2 each ginger root inch pieces
4 ounces tomatoes
1 each green bell peppers
2 each red chili peppers

1
Wash the okra, top and tail, and cut into approximately 1/4 inch pieces (or leave whole after topping and tailing if preferred).
2
Fry mustard, coriander and fenugreek seeds in mustard oil for 2 to 3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!
3
).
4
Add garlic, onion and ginger; fry gently for about 10 minutes more.
5
Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes.
6
Add okra, tomatoes, green pepper and chiles.
7
Cover and simmer very slowly until the okra is tender but not sloppy (about 15 to 20 minutes).
8
Serves 3 to 4 as a main course, 5 to 6 as a side vegetable.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1/2 teaspoon fenugreek seeds slightly crushed, 1 teaspoon turmeric ground, and more.

Yes, Bhindi (Okra) Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bhindi (Okra) Curry

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